Individual Mushroom Pies with Parsnip Cream & Sauteed Leeks
Photo by iStock
I made my own little pastry shells. You could use small savoury tart shells from the supermarket. However, the filling in this recipe would be enough for 8-12 small tart shells.
|350 g||Parsnips, peeled and diced|
|2 Tbsp||Olive oil|
|½ cup||Water, boiling|
|4 sheets||Shortcrust pastry|
|1 to taste||Salt & freshly ground pepper|
|250 g||Portobello mushrooms|
|5 g||Dried porcini mushrooms|
|2 Tbsp||Essence, mushroom|
|1||Leek, medium, trimmed and well washed|
|6||Button mushrooms, small|
- Set the oven to 190degC. Lightly oil a 6-hole Texas muffin pan. Using a bowl about 13cm in diameter cut out 6 discs of pastry. Carefully line the muffin holes. Press foil into each shell. Bake for 15 minutes, remove foil and continue baking for about 5 minutes, until golden.
- Cool for 5 minutes then remove from pan and cool on a wire rack. These can be prepared several days ahead and stored in an airtight container in the refrigerator or freezer.
- Place parsnip in boiling water to cover. Simmer, until tender. Drain well. Season and add butter and cream. Mash until smooth. Place aside. Soak porcini in boiling water for 30 minutes.
- Thinly slice Portobello mushrooms, pan-fry until tender and dark. Add porcini and half the soaking water. Simmer until the water has evaporated. Add the mushroom essence. Place aside. Saute button mushrooms, until tender.
- Dice leek and saute in butter, until very tender.
- To serve, heat pastry shells, mashed parsnip, mushrooms and leek separately. Fill the shells with the mushroom mixture then top with the parsnip. Top each pie with a button mushroom. Place each pie on a serving plate and surround with a little of the leek.